Wholesome, and awesome, spaghetti squash

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This radiant dish packs a punch of flavor that won’t knock you out with weightiness and fatigue. It is wholesome, healthy, vibrant and delicious!

Ingredients

1 medium spaghetti squash

2 ¼ oz. can sliced black olives

1 cup artichoke hearts, chopped

¼ cup chopped basil

½ cup chopped parsley

3 tbsp extra virgin olive oil

Salt and pepper to taste

1 cup fresh feta cheese, crumbled or chopped

3 tomatoes, chopped

Instructions

Preheat oven to 375F.

Slice the squash in half lengthwise. Scoop out the seeds, and place it cut-side down on a foil-lined baking sheet. Bake for 35-45 minutes. Once cool, remove and discard the skin. Scoop the spaghetti-like flesh into a large bowl.

Add the remaining ingredients, except the feta and toss well. Gently stir in the feta.

Note: When I serve this as a main dish, I like it hot. To try it this way, simply combine the ingredients in a pot, and gently warm the mixture. Again, top each serving with feta cheese.